In this recipe: Traditional Hamburger Buns
Plant-based? Vegan? Flexitarian? Just want a really good burger? We’re calling your name with this vegan version of a pulled pork sandwich. Spoiler: it’s using jackfruit. From a can. And ready in less time than your latest binge-watching TV show.
- 4 Traditional Hamburger Buns
- 2 500 ml cans of Young Green Jackfruit, drained
- ½ small white onion, sliced thinly
- 12 slices bread and butter pickles
- 1 cup store-bought vegan BBQ sauce
- 2 tbsp vegetable oil
- ¼ cup plant-based coleslaw dressing (recipe below)
- 1 cup shredded cabbage
- Handful of wood chips, apple preferred
Vegan Coleslaw Dressing
- ½ cup vegan mayonnaise
- 1 tbsp mustard
- 1 tbsp apple cider vinegar
- 1 tbsp white sugar
- Pinch of celery salt
- Make the vegan coleslaw dressing by combining all ingredients in a sealable container, and letting sit in fridge for 4 or more hours.
- Crush jackfruit chunks by hand until shredded. Season all jackfruit with 2-3 tbsp of BBQ sauce.
- Heat BBQ so one side is hot and one cold. On the hot side, place a tinfoil packet with a handful of chips inside, and let it heat until a little smoke begins to seep from the packet. Check out the video above for details on this technique!
- Place jackfruit in a shallow pan with 2 tbsp of oil mixed in, and place on the cold side of the grill once smoke starts to form. Roast on the indirect side of the grill until the jack fruit becomes fork tender. Approx. 45 mins.
- Meanwhile, toss your cabbage in prepared coleslaw at least 30 minutes before serving
- Grill buns for 2 minutes, or until toasted.
- Assemble sandwiches by starting with the bottom bun, place ½ cup of shredded jack fruit on top, drizzle desired amount of BBQ sauce, and place 2-3 slices white onion, 3 slices pickles, and 2 tbsp coleslaw. Finish with top bun and repeat for each sandwich. Serve immediately.